Mother's Day 2008
These no-cook recipes will make Mom say "wow"
Menu
Endive Leaves stuffed with Toasted Pecans and Blue Cheese
Lobster Confetti Salad
Lemon-Scented Geranium Cupcakes with Decadent Buttercream Frosting
Recipes
Endive Leaves stuffed with Toasted Pecans and Blue Cheese
1 Medium sized head of endive (about 12 leaves)
1/3 C Blue Cheese Crumbles
¼ C Toasted Pecans*
3 T Anjou pear, peeled and diced
2T Cider Vinegar
1-2T Olive Oil
1tsp Honey Mustard
In a small bowl, whisk together Cider Vinegar, Olive Oil and Honey Mustard to make a vinaigrette. In another bowl, mix together blue cheese, pecans and pears. Pour dressing over the blue cheese mixture and toss to coat. Take one tablespoon of the mixture and place it on an endive leaf. Repeat the process until all leaves are stuffed. (Note- fill the endive at the picnic, or better yet, fill them as you eat them!) Yields 12 stuffed leaves.
* To toast the pecans, place them on a cookie sheet in a 300 degree oven and heat for 15-25 minutes, until brown but NOT burned.
Lobster Confetti Salad
3 1 ¼ lb lobsters, steamed (or 2 cups lobster/crab meat)
½ C Ripe mango, peeled and cubed into ½-inch chunks
¼ C Red bell pepper, finely diced
¼ C Sweet Vidalia onion, finely diced
¼ C Celery, finely diced
¼ C Cilantro leaves, finely chopped
1 Jalapeno pepper, seeded, deveined and finely diced
1/3 C Mayonnaise
1t Lemon Juice, preferably freshly squeezed
4 Petite Dinner Rolls
Remove the tails and claws from the lobsters. Crack and remove the shells. Dice lobster meat into pieces. Combine lobster and remaining ingredients (except rolls) and toss gently to coat. Serve on crusty rolls. May be made up to 24 hours in advance.
Yields approximately 3 cups of salad.
Lemon-Scented Geranium Cupcakes
1 C White Sugar
1/2 C Butter (1 stick)
2 eggs
2 tsp. good quality vanilla extract
1 1/2 C All-Purpose Flour
1 3/4 tsp. Baking Powder (preferably aluminum-free)
3 large scented geranium leaves, cut very thinly (chiffonade)
1/2 C Milk
Directions:
Preheat oven to 350 degrees. Spray a one-dozen size cupcake pan or 9" round baking pan or 9x9" square pan with nonstick cooking spray. In a medium bowl or preferably mixer, combine sugar, butter and eggs. Cream together on high speed until fluffy. Add the eggs and vanilla, beating until light and fluffy. In a separate bowl, combine the dry ingredients (including geranium) and add to the mixer. Stir in the milk until the batter is smooth. Bake cupcakes for 15-20 minutes, bake cake for 35-40 minutes, until a toothpick comes out clean. Frost with buttercream frosting.
Decadent Buttercream Frosting
3 C Confectioners Sugar
1/2 C Butter
1 tsp. good quality vanilla
2-3 T Milk
1/2 tsp. salt
Directions:
In a mixing bowl, combine sugar and butter. Cream together. Add vanilla and salt. Continue beating and add milk until desired texture is reached. Add more milk to thin, less to thicken.
